Cast iron cooking!

I haven’t been on here in ages, but I recently got a cast iron skillet and I am having a ton of fun with it! I successfully made biscuits the other weekend, and last Sunday I went crazy and made a pineapple upside down cake and a chicken pot pie. I’m planning on actually updating this thing, so for now I just wanted to make sure these recipes were saved for me to use again in the future!

Pineapple Upside Down Cake

12 pineapple slices in juice (from three 8-oz cans)
16 maraschino cherries
3 tablespoons butter, melted
1/2 cup packed brown sugar
1 box yellow cake mix
1 cup pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs
Preheat oven to 350°F. Add melted butter to 12-inch cast iron or ovenproof skillet. Sprinkle brown sugar evenly over butter. Arrange 8 pineapple slices in bottom of skillet. Cut remaining slices in half; arrange around inside edge of skillet. Place 1 cherry in center of each whole and half pineapple slice.
In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into skillet over fruit.
Bake 40 to 45 minutes or until cake is golden brown and springs back when touched lightly in center.
Cool cake in skillet 5 to 10 minutes. Run knife around edge of cake to loosen. Place heatproof plate upside down over skillet; turn plate and skillet over. Remove skillet. Serve cake warm.

Chicken Potpie With Cheddar Biscuit Topping

Filling:

4 tablespoons unsalted butter, divided
1 small onion, chopped
1 cup chicken stock1 large carrot, thinly sliced
1 large russet potato, peeled and cut into ¾ inch dice
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1 cup frozen peas
3 tablespoons all-purpose flour
1 cup half-and-half
Salt and pepper to taste
3 cups diced cooked chicken
Biscuits:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons cold unsalted butter, cut into pieces
1 cup grated sharp cheddar cheese
1 cup sour cream

Preheat the oven to 400 degrees.

Heat a deep 10-inch skillet over medium high heat. Add 2 tablespoons of butter and tilt pan to coat it evenly. Add the onion and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add the stock, carrot, potato, parsley, and thyme to the skillet and bring to a boil. Reduce the heat to low and simmer, partially covered, for 8 to 10 minutes, or until potato is tender. Add the peas and cook for 1 minute. Strain the mixture, reserving the stock and vegetables in separate bowls.

Heat the remaining butter in the skillet over low heat. Stir in the flour and cook, stirring constantly, for 2 minutes. Whisk in the reserved stock and bring to boil over medium-high heat, whisking constantly. Add the half-and-half and simmer for 2 minutes. Season to taste with salt and pepper. Add the chicken and vegetables to the skillet. Stir well.

While the vegetables simmer, prepare the biscuit dough. Sift the flour, baking powder, baking soda, and salt together in a mixing bowl. Cut in the butter using a pastry blender, two knives, or your fingertips until the mixture resembles coarse meal. Add the cheddar and sour cream and stir until it forms a soft but not sticky dough. Knead the dough gently on a floured surface, roll or pat out ¾ inch thick, and cut out 8 to 12 rounds with a floured 3-inch biscuit cutter. *I did not cut out the biscuits, I just dropped them by spoonfulls on top of the filling.

Arrange the biscuits on top of the filling and bake the potpie in the oven for 30 to 40 minutes, or until the biscuits are brown and the filling is bubbling. Let cool for 5 minutes before serving.

Advertisements